不同产地茯苓饮片中茯苓酸的含量比较分析

Study on the Content Comparison of Pachymic Acid in Different Grades of Poria from Diferent Areas

目的比较不同产区和等级茯苓饮片的茯苓酸的含量差异，为茯苓饮片的质量评价和分级管理提供依据。方法采用高效液相色谱法（HPLC），AlltimaC18色谱柱，流动相乙腈-0．05％磷酸（78：22），流速1．0ml·min^-1，检测波长210nm。结果茯苓酸在66．4～332μg·ml^-1范围内呈良好线性关系（r=0．9994），平均回收率为99．23％，RSD为1．7％。不同产区、等级的茯苓饮片中茯苓酸含量有差异。结论茯苓酸含量的高低不能作为茯苓饮片等级评价的客观标准。

Objective To compared the contents of pachymic acid in different grades of Poria from different areas. Methods H- PLC was used in the quantitative analysis by using Alhima C18 chromatography column and acetonitrile -0.05% phosphoric acid （78：22） as a mobile phase. The flow rate of mobile phase was 1. 0 ml · min^-1 , the detect wavelength was at 210 nm. Results The linear ranges for pachymic acid was 66.4 ~ 332 μg · ml - 1 （ r = 0. 9994 ） , the average recoveries was 99.23 % （ RSD = 1.7% ）. there is difference between contents of pachymaran from different areas and grades. Conclusion The contents of pachymic acid are not as Poria pieces grade evaluation of objective standard.